LEFTYS TAVERN & GRILLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler, observed a bowl of raw chicken thighs directly over a container of cooked chicken wings. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (left) butter (42-51F - Cold Holding); cheese, shredded (46F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food overfilled and flip top kept open. Operator placed ice bags directly in food for quick chill Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle behind the bar, soiled with a black mold like substance.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee certificate expired

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic single service container sunk inside container of sauce inside flip top

Basic - Carbon dioxide/helium tanks not adequately secured. By soda machine box rack, observed 2 C02 tanks not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above prep area and prep flip top has build up of dust.

Basic - In-use ice scoop stored on soiled surface between uses. Observed: Ice scoop resting directly on soda machine grate. Ice scoop resting directly on kitchen shelf

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in bulk container of rice, handle partially buried in rice

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order of date served Warning - From follow-up inspection 2025-11-01: observed at callback same Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in back heavily soiled with mold like substance. Employee began cleaning ice bin Corrective Action Taken Warning - From follow-up inspection 2025-11-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen cookline Warning - From follow-up inspection 2025-11-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in salad station flip top,cooler Warning - From follow-up inspection 2025-11-01: Observed at callback same Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine 0ppm. Operator added solution. Chlorine tested 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line melted butter (85F - Hot Holding). Per operator item out of temperature for less than four hours. Observed butter under no temperature control. Operator placed butter on stove to quick reheat. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided appear towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided soap Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 10 ounce cups used as scoops in left flip top,cooler. Operator removed cups Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in back not securely fastened Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. Operator began removing ice Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in right flip top cooler with sellable foods. Operator removed bottle Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Four door reach in cooler shelves pitted with rust

Basic - Standing water in bottom of reach-in-cooler. Standing water in both kitchen flip top coolers.

Basic - Stored food not covered. Cooed chicken wings not covered in right flip top cooler. Operator covered Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice bin by back exit door soiled with mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Small cup used as scoop for sauce in kitchen left flip top cooler. Operator removed cups Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two helium tanks in back of restaurant by back exit door not secured.

Basic - Food stored on floor. Box of raw beef stored on floor in walk in cooler. Operator elevated. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at left flip top cooler two door unit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 0ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on cook line flip top. Operator removed and properly stored Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Raw pork thawing in hand wash sink. Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing in standing water. Operator moved to walk in cooler Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored on top shelf in 4 door reach in cooler above multiple ready to eat foods. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (50F-63F - Cold Holding) being held at room temperature on cook line. Operator states chicken wings have been out for less than 1 hour. Not prepared or portioned today. Operator moved to walk in freezer to quick chill. Retook temperature at 41F or below Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled operator cleaned and sanitized. Soda gun soiled at bar. Operator cleaned and sanitized Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probes calibrated at 40F. Operator adjusted Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection. Discussed with operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in cook line flip top cooler prepared 2 days ago not date marked. Operator dated Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Admin Complaint

Basic - Food stored on floor. Bin or raw chicken stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at left side cook line flip top

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water in prep area. Operator turned on cold running water Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed chef touch raw burger patties, change his gloves without washing hands then proceed to touch clean places. Educate employee. Employee removed gloves and wash hands and put on new pairs of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 12:30 p.m. commercially process hard boiled eggs cold held in flip top cooler at 57 degrees Fahrenheit. Per operator, eggs placed in unit at 10:30 a.m. Since eggs are placed in unit 2 hours, operator relocate eggs to walk-in freezer on ice for quick chill. At 1:12 p.m. eggs temps at 39°F. -Observed at 12:35 p.m., container with cooked chicken wings at cookline temps at 51°F. As per chef, chicken wings transfer from walk-in cooler to cookline at 10:30 a.m. Establishment not using time as a public health control. Advice operator to to consider using time as a public health control. Operator transfer chicken wings to walk in freezer for quick chill. At 1:15 p.m . Chicken wings temps at 42-45 degrees Fahrenheit. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at prep station used as dump sink sink, evidence by large food residue found inside.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink in dishwashing area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on several cooked TCS foods stored in walk-in cooler. Cooked chicken wings, ribs, potatoes and beef were cooked on 03/22/2023 and Pasta cooked on 03/21/2023. Repeat Violation Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed most employees training certification expired. Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at prep station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation heavy black mold like substance buildup inside ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in continental refrigerator.

Basic - Food stored on floor. -Observed various food items stored on walk-in freezer and cooler floor. Repeat Violation Admin Complaint

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoops with handles stored in cheese containers at flip top cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor. Corrected On-Site Repeat Violation Admin Complaint

Basic - Stored food not covered. -Observed several uncovered containers with TCS foods stored in walk-in cooler, to include cook chicken wings and potatoes,. Food items were not in cooling stages, they are all cold holding. Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink less than 10 ppm. Operator correct solution to 50 ppm. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed license expired on 12/01/2022. Operator renewed her license during inspection Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs cold held at 47°F in flip top cooler. Eggs place in refrigerator from yesterday. See stop sale. -Observed pasta at 47°F, heavy cream at 46°F , raw fish 47 ° Fand sauce at 46°F. In Continental refrigerator See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hard boiled eggs cold held at 47°F in flip top cooler. Eggs place in refrigerator from yesterday. See stop sale. -Observed pasta at 47°F, heavy cream at 46°F , raw fish 47 ° Fand sauce at 46°F. In Continental refrigerator See stop sale. Repeat Violation

Intermediate - Mussel and oyster tags not marked with last date served. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on all TCS foods stored in walk-in cooler. Per operator, all items were cooked 2 days ago. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed several Co2 tanks in dry storage area not secure. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Observed continental refrigerator ambient temperature at 47°F.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container at cookline. Corrected On-Site

Basic - Equipment in poor repair. -Observed continental cooler gaskets in disrepairs.

Basic - Food stored on floor. -Observed bags with flour stored on dry storage floor. -Observed various food items stored on walk-in freezer and cooler floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in flour container. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed cases with single use cups stored on dry storage floor.

Basic - Stored food not covered. -Observed various uncovered containers with food items stored in walk-in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed sanitizer at in-use 3 compartment sink at 00 ppm. Operator correct solution to 50 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed all TCS foods in 4 door continental cooler at 54-59 degrees Fahrenheit. See stop sale for list of items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed all TCS foods in 4 door continental cooler at 54-59 degrees Fahrenheit. See stop sale for list of items. Unit was unplugged from overnight.

Intermediate - Clam and oyster tags not all marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings, bake potato, rice and pasta stored on walk in cooler. Per operator, all items were cooked on 02/09/2022.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed heavy black mold like substance buildup inside ice machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in continental cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on clean meat slicer.

Basic - Food stored on floor. -Observed a bag with onions stored on floor at prep station. -Observed containers with food items stored on walk-in cooler and freezer floor. Corrected On-Site Repeat Violation

Basic - Stored food not covered. -Observed cooked chicken wings stored in walk-in cooler uncovered. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with red peppers in dry storage area, see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed hard boiled eggs cold held in flip top cooler at 46 degrees Fahrenheit. Per operator, eggs has been in unit from yesterday. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hard boiled eggs cold held in flip top cooler at 46 degrees Fahrenheit. Per operator, eggs has been in unit from yesterday. See stop sale. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed wiping cloth chlorine sanitizer exceed 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed multiple clams and oysters tags not consistency marked with last date used.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed 3 food manager certification expired on 2/16/2021. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee used hand wash sink as dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings, pasta, bake potatoes and ribs stored in walk in cooler. As per operator, items were cooked from 10/11/21-10/13/21. Operator correctly date marked items. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -1. Observed heavy buildup of mold like substances in ice machine. -2. Observed interior of double decor oven soiled with old food residue.

Basic - Carbon dioxide/helium tanks not adequately secured. In bar.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinking water stored in continental cooler not segregated or identified.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored properly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. -Observed standing water on floor in passage way leading to employees restroom.

Basic - Food stored on floor. - 1 Observed containers with food items stored on walk in cooler and freezer floor. - 2 Observed several uncovered containers with various food items in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.